{"id":695,"date":"2023-06-25T08:07:10","date_gmt":"2023-06-25T08:07:10","guid":{"rendered":"https:\/\/chefofnature.com\/?p=695"},"modified":"2023-06-25T11:20:38","modified_gmt":"2023-06-25T11:20:38","slug":"sesame-chicken-of-the-woods-bahn-mi","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=695","title":{"rendered":"Sesame chicken of the woods Bahn mi"},"content":{"rendered":"\n

In this recipe, we used Chicken of the woods (Laetiporus Murill<\/em>) as the star of a Vietnamese Bahn mi. Bahn mi is a French-inspired sandwich made of baguette-style bread usually with pickled carrot and daikon radish, mayonnaise, and meat, tofu, or seafood. <\/p>\n\n\n\n

As a wild garnish, we used dandelion (Taraxacum officinale<\/em>) and garlic mustard (Alliaria petiolata<\/em>). For more information about Chicken of the woods check our Chicken of the woods nuggets recipe<\/a>.<\/p>\n\n\n

<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Sesame Chicken of the woods Bahn mi<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Vietnamese<\/span><\/div>
Keyword: <\/span>Chicken of the woods<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> sandwiches<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 air fryer or oven<\/span><\/div><\/li>
  • 1 cutting board<\/div><\/li>
  • 1 Knife<\/div><\/li>
  • 2 Bowls<\/div><\/li>
  • 1 Sauce pan<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 250<\/span> grams<\/span> Chicken of the woods<\/span><\/li>
    • 1<\/span> baguette<\/span><\/li><\/ul><\/div>

      Chicken of the woods sauce<\/h4>
      • 2<\/span> tbsp<\/span> sesame oil<\/span><\/li>
      • 4<\/span> tbsp<\/span> tahini<\/span><\/li>
      • 2<\/span> tbsp<\/span> dark soy sauce <\/span><\/li>
      • 1<\/span> tsp<\/span> pepper<\/span><\/li><\/ul><\/div>

        Pickles<\/h4>
        • 50<\/span> grams<\/span> shredded carrot<\/span><\/li>
        • 50<\/span> grams<\/span> shredded daikon radish<\/span><\/li>
        • 1\/4<\/span> cup<\/span> rice vinegar<\/span><\/li>
        • 1\/8<\/span> cup<\/span> suggar<\/span><\/li>
        • 1\/2<\/span> cup<\/span> water<\/span><\/li>
        • 1\/2<\/span> tbsp<\/span> salt<\/span><\/li><\/ul><\/div>

          Garnish<\/h4>
          • 1<\/span> tbsp<\/span> mint<\/span><\/li>
          • 1<\/span> tbsp<\/span> coriander<\/span><\/li>
          • 1\/2<\/span> part of<\/span> cucumber<\/span><\/li>
          • 4<\/span> leaves<\/span> dandelion<\/span><\/li>
          • 4<\/span> leaves<\/span> garlic mustard<\/span><\/li>
          • 1<\/span> tbsp<\/span> Maggi<\/span><\/li>
          • 4<\/span> tbsp<\/span> mayonnaise<\/span><\/li>
          • 2<\/span> tbsp<\/span> sesame seed<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions<\/h3>

            Pickles<\/h4>
            • Pour water and vinegar into a saucepan.<\/span><\/div><\/li>
            • Dissolve salt and sugar in the vinegar mixture.<\/span><\/div><\/li>
            • Bring the mixture to a boil.<\/span><\/div><\/li>
            • Put finely shredded daikon radish and carrot into a bowl.<\/span><\/div><\/li>
            • Pour vinegar mixture over radish and carrot and leave it for 30 minutes.<\/span><\/div><\/li><\/ul><\/div>

              Chicken of the woods<\/h4>
              • Clean the chicken of the woods well and remove all hard parts and parts of wood that might still be attached to it.<\/span><\/div>
                \"\"<\/div> <\/li>
              • Cut the mushroom into bite-size pieces.<\/span><\/div><\/li>
              • Put the mushroom into a bowl with all the sauce ingredients. <\/span><\/div>
                \"\"<\/div> <\/li>
              • Transfer the mushroom to the air fryer and fry for 20 minutes at a temperature of 180\u2103. <\/span><\/div>
                \"\"<\/div> <\/li><\/ul><\/div>

                Garnish<\/h4>
                • Finely cut mint, coriander, cucumber, and garlic mustard leaves.<\/span><\/div><\/li><\/ul><\/div>

                  Assembling Bahn mi<\/h4>
                  • Cut the baguette into four parts and slice each part length-wise. <\/span><\/div><\/li>
                  • Spread a layer of mayonnaise on each part of the baguette.<\/span><\/div><\/li>
                  • Put a dandelion leaf on the bottom part of the baguette followed by chopped garlic mustard leaves.<\/span><\/div>
                    \"\"<\/div> <\/li>
                  • Put the mushroom on top of the dandelion and garlic mustard leaves.<\/span><\/div>
                    \"\"<\/div> <\/li>
                  • Sprinkle sesame seeds.<\/span><\/div>
                    \"\"<\/div> <\/li>
                  • Add cucumber, pickles, and green herbs. <\/span><\/div>
                    \"\"<\/div> <\/li>
                  • Sprinkle with Maggi.<\/span><\/div>
                    \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
                    <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                    In this recipe, we used Chicken of the woods (Laetiporus Murill) as the star of a Vietnamese Bahn mi. Bahn mi is a French-inspired sandwich<\/p>\n","protected":false},"author":1,"featured_media":655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[266,286,287,236,8,10],"tags":[],"class_list":["post-695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-of-the-woods","category-dandelion","category-garlic-mustard","category-main-course","category-spring","category-summer"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=695"}],"version-history":[{"count":6,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/695\/revisions"}],"predecessor-version":[{"id":708,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/695\/revisions\/708"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/655"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}